It's That Simple
They look like truffles, but they're smoother, chewier, and more voluptuous.
Leticia Moreinos Schwartz
Hands down the best dish I ate in Japan.
Jarrett Melendez
The Thanksgiving equivalent of hair of the dog.
Grant Melton
Nadiya Hussein’s version requires only three ingredients (which is about all I have energy for).
Sarah Jampel
This holiday side is worth doubling.
Matt Horn
Fragrant, spicy, salty, and nutty, kitaba can be eaten on its own or used as the base for soups and stews.
Jessica Alves
This dish is loaded with garlic and bursting with umami.
Amber Lee
My grandma's simple sauce goes with practically everything.
Jenny Liao
The hands-off route to caramelized goodness.
Melissa Paniagua
My mom was right—pulao just takes practice.
Smita Dolan
Yes, you may call me the Queen of Alt Milk.
Kate Raphael
Topped with egg yolks whipped with sweetened condensed milk, it tastes almost like coffee meringue.
Dzung Lewis
Two aged sauces + high heat + oil = magic.
Clarissa Wei
When no one is looking I just…
Varu Chilakamarri
Learn to DIY and you'll never run out.
Amy Rosen
Cheese, butter, wine—name a more iconic trio.
Em McGarrigle
My mom's been perfecting this dish for decades.
Diana Yen
When the garden’s overrun with squash, it’s mutabbal kousa to the rescue.
Didi Kader
I've taken her template for these eggs with me no matter where I've lived.
Shayma Owaise Saadat
Bublanina ("bubble cake"!) is a cushy home for the season's finest.
Samantha Tatro
The only way I get anything done is to use this nut mix as a reward.
Sarah Jampel
Now all you need is a steaming bowl of Malaysian chicken curry to go with it…
Mehreen Karim
The vibrant layers are almost too pretty to eat.
Sovi Wellons
No offense, Mom!!
Patricia Azze